Description
A comforting and hearty casserole featuring layers of thinly sliced zucchini and potatoes baked to golden perfection with a creamy cheese sauce.
Ingredients
Scale
For the Crust:
- 2 medium zucchinis, thinly sliced
- 3 large potatoes, peeled and thinly sliced
- 1 cup shredded cheddar cheese
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- In a large bowl, toss zucchini and potato slices with olive oil, garlic, thyme, salt, and pepper until evenly coated.
- Arrange half of the vegetable slices in the prepared baking dish. Sprinkle with half of the cheddar cheese.
- Layer the remaining vegetables on top, then pour heavy cream evenly over the casserole.
- Top with the remaining cheddar cheese and Parmesan cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until vegetables are tender and top is golden brown.
Notes
You can customize the seasonings to taste.